RASPBERRY CUSTARD PIE

This is one of my favorite pie recipes! It is from a very old cookbook and uses
the kind of basic ingredients that most everyone will have in their cupboard.

I was asked to make pies for a board meeting last week and they asked for
Lemon Meringue and "something berry." I made this pie with raspberry topping
and the verdict was Wonderful!

Any kind of canned berries will do--blueberries, blackberries, strawberries, etc.
I prefer the tang of raspberries to off set the custard sweetness. This is a great
pie for the holidays with it's cheery colors and deliciously different flavors. Try it!

RASPBERRY CUSTARD PIE

FILLING

1/2 cup sugar

3 Tablespoons cornstarch

3 Tablespoons all-purpose flour

1/2 teaspoon salt

2 cups milk

1 egg, lightly beaten

1/2 teaspoon vanilla extract

1/2 cup whipping cream

1 Baked Pie Shell

In a saucepan, combine sugar, cornstarch, flour and salt. Gradually stir in milk,

whisking until smooth. Cook and stir over medium-high heat until thickened

and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat and

stir a small amount into egg; return all to the saucepan. Cook and stir until

almost bubbly. Reduce heat and cook and stir 1 minute more (do not boil)

Remove from heat; stir in vanilla until smooth. Let cool completely to room

temperature. Once cooled, stir gently with a wire whisk to break up any lumps

so mixture is smooth.

Whip cream and gently fold into filling. Pour into baked pastry shell and refri-

gerate until set, a minimum of 2 hours. Pour chosen fruit filling over pie and 

return to refrigerator for at least an hour before serving.

Yield: 6-8 servings